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Southwest Chicken Tacos

These creamy Southwest Chicken Tacos are packed with bold seasoning, baked to crispy perfection, and loaded with chicken, peppers, corn, jalapeño, and melted cheese. Perfect for weeknight dinners, parties, and game day.
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Ingredients

For the filling:

  • 1 tablespoon oil olive oil or neutral oil
  • ½ onion diced
  • 1 bell pepper orange, red, yellow, or green, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon Creole Trinity & Herb seasoning
  • 4 chicken thighs diced into small cubes (or substitute chicken breast)
  • 1 packet al pastor seasoning
  • 1 packet taco seasoning
  • 1 15 oz can corn, drained
  • 1 jalapeño diced (remove seeds for less heat; keep some seeds for spice)
  • ½ bunch green onions diced
  • 4 oz cream cheese softened
  • Salt and pepper to taste

For assembling:

  • Mini tortillas street taco size, flour or corn
  • 1 –2 tablespoons oil for brushing tortillas
  • 1½ –2 cups shredded cheese Mexican blend, cheddar, Monterey Jack, or your favorite

For serving (optional):

  • Sour cream
  • Fresh cilantro
  • Extra green onions
  • Lime wedges
  • Salsa or pico de gallo

Instructions

  • Preheat oven to 350°F.
  • In a large skillet over medium heat, add oil.
  • Add diced onion and bell pepper. Sauté for 3–4 minutes until softened.
  • Add minced garlic and Creole Trinity & Herb seasoning. Cook for 1 minute until fragrant.
  • Add diced chicken to the skillet. Cook for 5–7 minutes, stirring occasionally, until chicken is mostly cooked through.
  • Sprinkle in the al pastor seasoning and taco seasoning. Stir well to coat the chicken evenly.
  • Add remaining filling ingredients: Drained corn, diced jalapeno, green onions. Stir to combine.
  • Add cream cheese last and stir until fully melted and incorporated, creating a creamy, cohesive filling.
  • Season with salt and pepper to taste. Remove from heat.
  • Lightly brush both sides of each mini tortilla with oil.
  • Place tortillas into a baking dish. Spoon the chicken mixture into each tortilla.
  • Top generously with shredded cheese.
  • Bake at 350°F for 18–22 minutes, or until tortillas are lightly crispy and cheese is melted & bubbly
  • Serve warm with sour cream and your favorite toppings like cilantro, lime, or salsa.
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